Slideshow: My Pie Monday: Salami, Kimchi, Bacon Jam, and More!

Pepperoni and Garlic Pie from Markus
Pepperoni and Garlic Pie from Markus

“24hr Poolish 50/50 GMN/AT, 48hr cf, 4hr room temp rise. It's topped with de seeded San Manzanos, Temecula Olive Oil Company's "Rosemary Reserve" and "Murray River Salt Crystals", fresh mozz, grated Parmigiano Reggiano, shaved garlic, Vermont smoked pepperoni, and fresh basil picked from my 7 month old plant. Cooked a bit over 2 mins on my b/s. Oh, and a generous dusting of Aleppo!” —Markus M.

Classic Margherita from Crkoller
Classic Margherita from Crkoller

“Made this a couple weeks ago in the snow down here in NC. 100% Caputo, 61.5% water, 3.0% salt, 0.2% IDY. Bulked for 12 and balled for 9 at RT. San Marzano tomatoes and imported Buffalo mozzarella, crust was crisp and airy while the center was runny and perfectly melded together. Happy Monday!” — Crkoller

Gibran’s Rucola Pizza
Gibran’s Rucola Pizza

“This is my rucola pizza. SD crust (235g). Baked in my home gas oven for 2 min 30 seconds.” — Gibran

Marty’s Trenton Tomato Pie
Marty’s Trenton Tomato Pie

“Following the strict protocol of ‘cheese first then the uncooked crushed tomatoes,’ I made this faithful rendition of a Trenton tomato pie. I strayed from tradition only a little by using fresh rather than dry mozzarella. Topped with sweet peppers, pepperoni, and a sprinkle of aged Provolone. Baked in conventional gas oven at 550 on my Baking Steel surface. See my blog for more.” —Markus M.

Super Bowl Pizza from Msecondo
Super Bowl Pizza from Msecondo

“I started with frozen dough from my local Italian deli (Bay Cites, Santa Monica) that rose for 20 hours at room temperature. The sauce was San Marzano tomatoes, that I spiked with dried chilies, dried oregano, ground fennel seeds and porcini powder, topped with chopped anchovies, pitted olives, sliced red pepper and button mushrooms. Next, the 5 cheeses: grated mozzarella, Italian truffle cheese, Parrano, Gorgonzola and Pecorino Romano. Finally, I added some hand sliced pepperoni, soppressata, crumbled hot Italian sausage and a few sage leaves. Baked on a stone in a preheat 500 degree oven for 8 minutes.” — Msecondo

Hogletboglet's Salami, Spring Onion, and Basil Pizza
Hogletboglet's Salami, Spring Onion, and Basil Pizza

“To be honest I can't remember what I did for this dough but it turned out pretty well. Lovely light, chewy crust that I brushed with olive oil before baking to give an extra crispy bite! Salami was given to me by a German supplier who paid me a visit, very rich and deeply flavourful.” — HogletBoglet

Okaru’s Kimchi and Mushroom Pie
Okaru’s Kimchi and Mushroom Pie

“Cold fermented sourdough crust with 5% whole-wheat flour. Uncooked San Marzano sauce with hot Calabrian peppers. Aged Mozzarella with 10% Provolone added. Topped with very spicy kimchi, and porcini mushrooms.” —Okaru

Santiago Cardona’s Deep Dish Pie
Santiago Cardona’s Deep Dish Pie

“It’s been a few months since my last trip to Chicago and I'm starting to miss the Windy City. The only way I can remember it is by making a deep dish. My second attempt at a deep dish led to a perfect crust but not enough cheese. I shared my last attempt with fellow Slicers a few months ago (August 2013) and you can definitely see the improvements through my photos. This pizza was thoroughly enjoyed.” — Santiago Cardona

SonnyC79’s Bacon Jam and Arugula Pizza
SonnyC79’s Bacon Jam and Arugula Pizza

“First pizza I have made in AGES, and the first time using my 10-month old sourdough starter to make pizza crust. ‘Inspired by’ (read: copied from) the Delia pizza from Il Cane Rosso in Dallas, TX, this pie was topped with roasted garlic olive oil, fresh mozzarella, heirloom tomatoes, bacon jam, arugula, a bit of smoked salt around the edges, and a spritz of lemon juice at the end. Baked in 5 1/2 minutes on the Baking Steel. Phenomenal stuff!” — SonnyC79